1
stalk of celery, preferably with its leaves, cut into 3-inch lengths
1
large carrot, peeled and halved
2
scallions or spring onions
1 sprig
thyme
1 sprig
rosemary
2 tablespoons
good olive oil, plus more for serving
Sea salt
Parmesan rind (optional but recommended)
1 cup
canned chopped tomatoes
Grated Parmesan for serving
Directions
Put the beans in a large heavy pot and cover them by about an inch with cold water. Bring the water to a boil over high heat. Let the beans boil for one minute, then remove them from the heat and cover the pot. Set aside for one hour.
Drain the beans and return them to the pot. Add the chicken stock, and if the beans aren't quite covered in liquid, add a little bit of water. Add the shallots, garlic, celery, carrot, scallions, thyme, rosemary, Parmesan rind, olive oil and a teaspoon of salt. Bring to a boil, then lower the heat until the beans are just simmering. Cook uncovered for about 40 minutes, until the beans are almost tender. Add the tomatoes and cook gently for another 10 to 20 minutes.
Remove the aromatics and extra vegetables if you like (or save them for yourself like I do), taste and add more salt if necessary. Serve drizzled with a little olive oil and a shower of Parmesan.
I've been making this recipe for a few years now - from this site - and I have to confess, I always use canned beans and vegetable stock and it's always delicious. I will try it with dried beans one of these days though.
I made this today with Ranch Gordo Azufrado beans. I could t find a Parmesan rind at my local store, so omitted that. What a wonderful recipe! Absolutely delicious!
Merrill Stubbs recipe + Rancho Gordo beans = satisfying and relish. The beans took a lot longer to cook--I used white Ayocotes (well within the expiration date). A small inconvenience, given the final results.
Two questions... Why wouldn't you sauté the aromatic veggies first? For deeper flavor? and Why wouldn't you reserve some or all of the bean cooking water?
So good! I used navy beans and soaked them overnight. This worked perfectly in my slow cooker. Didn't have the Parmesan rind and I added the olive oil at the end (to avoid bitterness because of the long cooking time). But everything else I kept the same. Perfect meal to come home to.
Love this recipe. Half made 4 smaller main portions. My changes were: subbing corn stock for chicken stock, adding a few handfuls of arugula at the end. and simmering some eggs to make it more of a meal. and basil.
Now for the unmentionable question... How is this recipe on stomach gas. As we adults know, beans are known to cause "issues" in that area... How is this one?
Beans will be beans, but I have a method that makes a huge difference. I soak the beans overnight in water. Then, I drain them and put them in a strainer over a bowl. I went the beans a couple of times a day. They are ready to cook when little tiny sprouts spring from them. It's like the beans grow a little tail. From what I understand, this changes the bean from a legume to more of a vegetable. You can also add a small piece of Kobe (seaweed) to them when cooking. I forget why this helps. This recipe may be my all time favorite bean recipe.
You are welcome. Just so you know, it may take a day or two for them to sprout. Maybe longer depending on the temp of your home. I actually set the bowl on a heating pad when my house is especially cold. Also, the fresher the beans, the better, so buying them in bulk from a busy store seems to be best.
I'm excited to try this recipe out! Any ideas on how it will work with a pressure cooker? That's how my mom's always made dry beans but I'm afraid that since pressure cooking is so quick, the flavors won't absorb?
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